I was in Champagne a few weeks ago when most of Europe was suffering through a bitterly cold “cold-snap”. How cold was it? In the vineyards of the Valle de Marne, in the Champagne region (where I happened to be), it was -18 Celcius, that’s O degrees Farenheit. However, when you get invited to go out and taste the...

There seems to be a campaign on to decant champagne. I was at a lunch recently with Michel Drappier where he was presenting his unsulfured champagnes and the conversation got around to the idea of decanting champagne. Now, as readers of The Winesleuth know, I’m a big fan of decanting wines and truth be told, in order to make...